Freekeh And Pea Salad

• 8 oz freekeh
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/8 tsp pepper
• 8oz shelled fresh or frozen peas
• 2 tbsp finely diced shallots
• 2 tbsp chopped fresh tarragon

1. Cook 8 oz freekeh according to package directions; drain.
2. In a bowl, whisk together 3 tbsp each of olive oil and white wine vinegar. 1 tsp Dijon mustard, 1/2 tsp salt, and 1/8 tsp pepper. Stir into freekeh and set aside to cool.
3. Bring a pot of lightly salted water to a boil. Add 8 oz shelled fresh or frozen peas. Blanch 1 to 2 minutes; drain and run under cold water to cool. Mix into freekeh with 2 tbsp each finely diced shallots and chopped fresh tarragon. Serve at room temperature or chilled.

freekeh, olive oil, white wine vinegar, mustard, salt, pepper, peas, shallots, tarragon

Taken from www.epicurious.com/recipes/member/views/freekeh-and-pea-salad-52322471 (may not work)